Smoked Sardine Poke

Rinse the rice under the tap until the water runs clear. Place one part rice and one and a half parts water in a saucepan; cook uncovered for 8 minutes over a high heat, then cover and cook for a further 12 minutes. Add the rice vinegar, salt and sugar, then spread the rice out on a flat tray to cool as quickly as possible. In a bowl, add a layer of rice, a little hoisin sauce, then another layer of rice, and top with the chopped smoked sardines, mango, avocado, fried onion, wakame seaweed and julienned red onion. Garnish with black sesame seeds. Serve with soy sauce, teriyaki or sriracha with mayonnaise.